Silky Pumpkin Pie with Ginger Cookie Topping

A friend had a birthday today and I celebrated it by making a pumpkin pie. I used a Foster’s one found on her cafe www (www.fostersmarket.com) and added a ginger cookie crust to the top (just crumbled 1 one of her ginger cookies in a food processor). I like the change in texture.
Since I gave this pie away I do not know how the finished product tasted, but having a taste of the bowl was great – in Sara Foster fashion!

Foster Pumpkin Pie with Ginger Cookie Crumble Top

3 eggs
1/3 cup sugar
14 oz can sweetened condensed milk
15 oz can pumpkin
3 T unsalted butter, melted and cooled
1 T flour
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/8 tsp salt
1 unbaked piecrust

325. Combine through milk, add butter. Add all dry and spices. Pour in unbaked crust and put on cookie sheet in oven. Cook 45-50 minutes. Till it is firm to the touch and doesn’t wiggle in the middle.
Enjoy!

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About kimddavidson

I am bought with the blood of Christ and being graced every day to know Him more. I am a writer. Love to read, run, hang out, watch movies, cook, bake, work hard/play harder. God is so abundantly good to me.
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